Grilled Mexican Street Corn (Elotes) Recipe

Preheat a grill to medium-high heat, about 450 degrees F).

Meanwhile, in a mixing bowl, whisk stir together the mayonnaise, cilantro, garlic, cayenne pepper. Set aside.

Place the cotija cheese in a shallow dish long enough to fit the corn.

Once the grill is preheated, place the corn on the grill, leaving space between them.

Let grill for about 8 to 9 minutes total. until charred on all sides, turning every few minutes.

Working with one cob of corn at a time, use a spatula to brush all sides with the mayonnaise mixture.

Then lightly roll in cheese to coat with a thin layer. (it should look somewhat sparse, don’t overdo it or the cheese will be overwhelming and you won’t have enough to coat all of them).

Transfer to a serving platter or baking sheet and repeat with the remaining corn.

Sprinkle the corn with chili powder, then a little cayenne pepper, if desired, then turn to opposite side and sprinkle with more chili powder.

Sprinkle lightly with more cilantro and serve with lime wedges if desired.